Chinese Shoestring Soup

JasiBella

(1/4th recipe: 32 calories/ 0g fat/ 515mg sodium/ 5.5g carbs/ 1.5g fiber/ 3g sugars/ 2.5g protein = 0 Points!)


This beauteous bowl of soup is almost as much fun to make and look at as it is to slurp!



Ingredients:

4 cups fat-free broth; vegetable, chicken, or beef

3 medium-sized scallions

1 small carrot

1 small zucchini

1/2 medium-sized red pepper

1 tsp. light/ low-sodium soy sauce

*Optional: 4 lemon wedges



Directions:

Begin by cutting all veggies (scallions included) into matchstick-sized strips (use a vegetable shredder if you have one!). In a large pot, combine all ingredients except for the scallions (and lemon wedges). Bring to a boil. Once soup has reached a boil, reduce to medium heat (a low boil) and add scallions. Cook for approximately 5 minutes, until veggies are limp. If desired, serve with lemon wedges for a citrus-y touch. Makes four 1-cup servings.


Be creative… At just 1 Point a serving, turn this into Shoestring Egg Flower Soup! To do so, pour 2 large egg whites into a container with a spout (like a measuring cup). Once soup has cooked for 5 minutes at medium heat, remove from heat and VERY slowly pour in egg whites while VERY quickly stirring in one direction. The result will be gorgeous bursts of egg bits in your yummy shoestring soup!



1/4th recipe with egg whites: 41 calories/ 0g fat/ 545mg sodium/ 6g carbs/ 1.5g fiber/ 3g sugars/ 4g protein = 1 Point

JasiBella

(1/4th recipe: 32 calories/ 0g fat/ 515mg sodium/ 5.5g carbs/ 1.5g fiber/ 3g sugars/ 2.5g protein = 0 Points!)


This beauteous bowl of soup is almost as much fun to make and look at as it is to slurp!



Ingredients:

4 cups fat-free broth; vegetable, chicken, or beef

3 medium-sized scallions

1 small carrot

1 small zucchini

1/2 medium-sized red pepper

1 tsp. light/ low-sodium soy sauce

*Optional: 4 lemon wedges



Directions:

Begin by cutting all veggies (scallions included) into matchstick-sized strips (use a vegetable shredder if you have one!). In a large pot, combine all ingredients except for the scallions (and lemon wedges). Bring to a boil. Once soup has reached a boil, reduce to medium heat (a low boil) and add scallions. Cook for approximately 5 minutes, until veggies are limp. If desired, serve with lemon wedges for a citrus-y touch. Makes four 1-cup servings.


Be creative… At just 1 Point a serving, turn this into Shoestring Egg Flower Soup! To do so, pour 2 large egg whites into a container with a spout (like a measuring cup). Once soup has cooked for 5 minutes at medium heat, remove from heat and VERY slowly pour in egg whites while VERY quickly stirring in one direction. The result will be gorgeous bursts of egg bits in your yummy shoestring soup!



1/4th recipe with egg whites: 41 calories/ 0g fat/ 545mg sodium/ 6g carbs/ 1.5g fiber/ 3g sugars/ 4g protein = 1 Point

chimpoco

I think this will be my next "soup of the week." I always try to make a pot of soup each week for when I'm too hungry to cook. It's a good way to prevent snacking while cooking dinner, Sounds yummy!

Do you think that adding some chicken will work? or shrimp?

JasiBella

I think this will be my next "soup of the week." I always try to make a pot of soup each week for when I'm too hungry to cook. It's a good way to prevent snacking while cooking dinner, Sounds yummy!

Do you think that adding some chicken will work? or shrimp?

I'm sure it would.. especially shrimp!.. Yum-o!